6 ounces turkey kielbasa, cut into 1/4-inch thick slices
2 red bell peppers, seeded and chopped
1 onion, chopped
4 garlic cloves, chopped
1 (8-ounce) bottle clam juice or 1 cup reduced-sodium chicken broth
1/2 teaspoon saffron threads, crushed
3/4 cup long-grain white rice
1 pound large shrimp, peeled and deveined
1 (15-ounce) can artichoke hearts, drained and quartered
1/2 cup frozen peas
Spray a large nonstick skillet with nonstick cooking spray and set over medium-high heat.
Add the kielbasa and cook, turning frequently, until lightly browned, about 6 minutes.
Add the bell peppers, onion and garlic; cook, stirring until softened, about 5 minutes.
Stir in the clam juice and saffron. Bring to a boil and stir in the rice. Reduce the heat and simmer, covered, 15 minutes.
Add the shrimp, artichoke hearts and peas; cook, covered, until the shrimp are just opaque, about 10 minutes longer.
Per serving (about 11/2 cups): 243 calories, 3 grams of fat, 1 gram of saturated fat, 0 grams of trans fat, 132 milligrams of cholesterol,
597 milligram of sodium, 31 grams of carbohydrates, 2 grams of fiber, 21 grams of protein, 54 milligrams of calcium.
Points value: 5.
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